{"id":216843,"date":"2026-03-12T19:09:09","date_gmt":"2026-03-12T19:09:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/216843\/"},"modified":"2026-03-12T19:09:09","modified_gmt":"2026-03-12T19:09:09","slug":"3-dishes-where-cabbage-steals-the-show-orange-county-register","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/216843\/","title":{"rendered":"3 dishes where cabbage steals the show \u2013 Orange County Register"},"content":{"rendered":"

There\u2019s a reason corned beef and cabbage mostly shows up once a year<\/a>. The salty, brine-cured brisket simply isn\u2019t that great. It\u2019s not terrible, but it\u2019s no pastrami or smoked brisket.<\/p>\n

But cabbage? That\u2019s a different story.<\/p>\n

The sturdy, foot-soldier leafy green (or white, purple or red) has been elbowing its way onto produce-forward menus across California over the last two years, often taking center stage rather than being relegated to coleslaw duties. Blistered, charred, fermented and even shaved into bright salads, cabbage is still having a moment<\/a>.<\/p>\n

For this St. Patricks\u2019 Day, and well beyond it, here are three choice dishes in Orange County where cabbage is the star.<\/p>\n

\"RomanianRomanian stuffed cabbage rolls at Dunarea Restaurant are made with ground pork wrapped in pickled cabbage leaves in Anaheim on Wednesday, March 11, 2026. (Photo by Paul Rodriguez, Contributing Photographer)
\nCabbage rolls at Dunaera<\/a><\/p>\n

The cruciferous vegetable\u2019s sturdy, leafy structure makes it an ideal vessel for all for myriad stuffing. Enter the cabbage roll. At Anaheim\u2019s Dunaera, a longtime spot for Romanian and Eastern European fare, the kitchen turns out one of Orange County\u2019s best versions.<\/p>\n

Using a pork mixture studded with rice and tinged with onion and spices, Dunera wraps the rolls in cabbage leaves they picked in-house. Once rolled snug, they\u2019re cooked anywhere from three to four hours in a rich tomato sauce. The result is a hearty yet light dish paired alongside soft cornmeal (m\u0103m\u0103lig\u0103) and cooling dollops of sour cream.<\/p>\n

Find it: 821 N Euclid St., Anaheim, 714-772-7233<\/p>\n

\"DeokDeok Eui Kim, owner of Hansung Ggoolmott Kimchi, with a gallon-sized jar of his Kimchi in Buena Park on Monday, March 9, 2026. In 1987, Kim started making kimchi in his garage and opened the storefront location in 1997. (Photo by Leonard Ortiz, Orange County Register\/SCNG)
\nKimchi at Hansung Ggoolmott Kimchi<\/a><\/p>\n

Kimchi powers plenty of iconic dishes \u2013 kimchi jjigae, fried rice, even Roy Choi\u2019s kimchi-spiked grilled cheese sandwich<\/a>\u2013 but it also shines on its own. In Buena Park, longtime Korean market Hansung Ggoolmott has been producing its house-made kimchi using Napa cabbage since the 1980s, opening its brick-and-mortar shop in 1997.<\/p>\n

Fresh batches are produced each week, which allows customers to choose their preferred level of fermentation. Younger kimchi delivers a bright, crunchy bite, while longer fermentation develops a deeper tang and umami punch. Pair it with rice, pile it onto fatty meats or noodles, or simply eat it straight from the jar.<\/p>\n

If you can\u2019t make it to Buena Park, pickups are also available in Los Angeles and other Orange County locales; visit hansungkimchi.com for more details.<\/p>\n

Find it: 7443 La Palma Ave, Buena Park, 714-690-0333<\/p>\n

\"Darkroom'sDarkroom\u2019s inventive take on cabbage. (Photo by Brock Keeling, Orange County Register\/SCNG)
\nConehead cabbage at Darkroom<\/a><\/p>\n

At Santa Ana\u2019s Darkroom, one of Orange County\u2019s more inventive kitchens, cabbage gets a thoroughly modern makeover.<\/p>\n

The restaurant sources its conehead cabbage from Weiser Family Farms, a variety prized for its elongated shape and naturally sweet leaves. The cabbage is charred until tender, then coated in a red Szechuan-Calabrian chile emulsion that brings both heat and brightness. Crispy guanciale adds a salty crunch while a fine dusting of shaved pecorino ties it all together.<\/p>\n

The result is a smoky, spicy and unapologetically rich, proving that cabbage, in the right hands, can steal the spotlight and make you forget all about its corned-beef past.<\/p>\n

Find it: 211 W. Fourth St., Santa Ana, 657-777-3275<\/p>\n

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